Mmmm...I love a good smoothie...but I must be careful...watermelon has a high sugar content...must drink this with activity of some sort in summer.
Yum. Take 1 small seedless watermelon, cube it, toss it in blender with a little juice to get it started; add 1/2 cup sugar and 1 cup fresh squeezed lime. Allow to chill until cold.
The recipe says to strain out the solids. I find this no fun. I like the thickness of the product I'm drinking and with a little ice it could make a great smoothie. Maybe I should take this to the local coffee shop and suggest a new drink for them;-).
If you are watching your weight, this should replace a snack or at least half of it, or be accompanied by some housecleaning or gardening to keep those extra hundred calories from taking up a permanent residence on your hips, or your belly.
If not, enjoy carefully anyways;-)
I wonder how this will taste with vodka. I will make this recipe again.
Sunday, September 26, 2010
Recipe 24: Tomato, Leek & Zucchini Galette
Yum. But I bet you're wondering: What are leeks and what is a galette? Leeks are large green onions with a better, slightly milder flavor; possibly a little sweeter. They still provide enough sulfuric acid when cut to make you leave the room;). A Galette, according to wikipedia: is "a is a general term used in French to designate various types of flat, round or freeform crusty cakes." According to me: it is a pizza/pie crust made using flat bread.
For this recipe, preparation, preparation, preparation. I decided to make it one evening after attending a civil war reenactment thinking it would take an hour from start to finish. I should have roasted the garlic that morning or the night before. Since time was running out for getting dinner on and I had to return my niece home before bedtime, I needed the pizza/galette done sooner than later. I skipped the roasted garlic and was grateful I bought roasted garlic goat cheese for this. I think there may be angels looking out for me after all.
There is a fair amount of slicing in this recipe, but its not too much...thankfully. Most of it can be done while the puff pastry firms up in the freezer. The fun part is spreading the goat cheese on while the puff pastry is actually frozen. I found a wooden spoon worked better for this than a knife. A rubber spatula is also suggested. The goat cheese gets mixed with olive oil, thyme and the roasted garlic. I expect it would be even better with the freshly roasted garlic in it, but some days you must substitute. The zucchini also gets mixed with olive oil and salt and pepper.
The leeks get sauteed while you mix up the goat cheese, the tomatoes drain while you mix up things and assemble other. After the goat cheese is on, you scoop the leeks around the entire puff pastry, leaving an inch on the outside to fold up the crust. Then you add the drained tomatoes, blotted dry with a paper towel, arrange them a circle around the entire pie crust, except the edge. Next comes the zucchini. Add a nice layer of zucchini, covering the tomatoes, then top it with a half cup of freshly grated parmigiano-reggiano cheese. Make sure the cheese is even. Fold the crust over the edge of the tomatoes/zucchini and pop in a preheated oven at 425 degrees for 20 minutes. Let sit for 15 minutes before you touch it to serve.
Note: my 8 year old niece didn't think she'd like this and asked to watch a movie while I was making it. I had her help me add tomatoes, taste test the leeks and the goat cheese. Other than that my pizza pan has holes in it so the crust cooked quicker than estimated and burned slightly in some spots, she liked it.
James thought it needed meat. I thought it was a great vegetarian pizza.
My brother and sister-in-law may be getting a goat for Christmas;-)
For this recipe, preparation, preparation, preparation. I decided to make it one evening after attending a civil war reenactment thinking it would take an hour from start to finish. I should have roasted the garlic that morning or the night before. Since time was running out for getting dinner on and I had to return my niece home before bedtime, I needed the pizza/galette done sooner than later. I skipped the roasted garlic and was grateful I bought roasted garlic goat cheese for this. I think there may be angels looking out for me after all.
There is a fair amount of slicing in this recipe, but its not too much...thankfully. Most of it can be done while the puff pastry firms up in the freezer. The fun part is spreading the goat cheese on while the puff pastry is actually frozen. I found a wooden spoon worked better for this than a knife. A rubber spatula is also suggested. The goat cheese gets mixed with olive oil, thyme and the roasted garlic. I expect it would be even better with the freshly roasted garlic in it, but some days you must substitute. The zucchini also gets mixed with olive oil and salt and pepper.
The leeks get sauteed while you mix up the goat cheese, the tomatoes drain while you mix up things and assemble other. After the goat cheese is on, you scoop the leeks around the entire puff pastry, leaving an inch on the outside to fold up the crust. Then you add the drained tomatoes, blotted dry with a paper towel, arrange them a circle around the entire pie crust, except the edge. Next comes the zucchini. Add a nice layer of zucchini, covering the tomatoes, then top it with a half cup of freshly grated parmigiano-reggiano cheese. Make sure the cheese is even. Fold the crust over the edge of the tomatoes/zucchini and pop in a preheated oven at 425 degrees for 20 minutes. Let sit for 15 minutes before you touch it to serve.
Note: my 8 year old niece didn't think she'd like this and asked to watch a movie while I was making it. I had her help me add tomatoes, taste test the leeks and the goat cheese. Other than that my pizza pan has holes in it so the crust cooked quicker than estimated and burned slightly in some spots, she liked it.
James thought it needed meat. I thought it was a great vegetarian pizza.
My brother and sister-in-law may be getting a goat for Christmas;-)
Tuesday, September 21, 2010
Recipe 23: Bay, Thyme, and Rosemary Roasted Potatoes
I think I may have a new favorite food...and it is allowed on some diets! Now I want to celebrate. These potatoes just happen to be similar to a South Beach Diet recipe I'd been meaning to try, except Emeril adds a few more spices, and potentially, a little more olive oil.
Tonight, however, I was reminded of the importance of marking your jars when you store homemade spices or buy in bulk. I added chili powder in place of smoked paprika. I found and added the smoked paprika as well, and some cayenne for heat. I was reminded of mise en place(french for get your stuff in order first) and the need to organize my kitchen. But I muddled through the process.
These potatoes are excellent, especially roasted on the herbs. They browned very nicely and held a great flavor and texture. I can't wait to make this recipe again. They are roasted on a bed of rosemary, thyme and bay leaves with oil and salt and pepper in which they are supposed to be tossed. Next time, I will drizzle half the oil on the pan, lay down the herbs, add a little salt and pepper and toss the potatoes directly on the pan instead of in a separate bowl. I did use the bowl for the potatoes when I was finished, but one less step is always nice.
I will definitely make this recipe again. Its a great semi-healthy comfort food. Yum!
Tonight, however, I was reminded of the importance of marking your jars when you store homemade spices or buy in bulk. I added chili powder in place of smoked paprika. I found and added the smoked paprika as well, and some cayenne for heat. I was reminded of mise en place(french for get your stuff in order first) and the need to organize my kitchen. But I muddled through the process.
These potatoes are excellent, especially roasted on the herbs. They browned very nicely and held a great flavor and texture. I can't wait to make this recipe again. They are roasted on a bed of rosemary, thyme and bay leaves with oil and salt and pepper in which they are supposed to be tossed. Next time, I will drizzle half the oil on the pan, lay down the herbs, add a little salt and pepper and toss the potatoes directly on the pan instead of in a separate bowl. I did use the bowl for the potatoes when I was finished, but one less step is always nice.
I will definitely make this recipe again. Its a great semi-healthy comfort food. Yum!
Recipe 22: Herb-Crusted Halibut(Catfish)
At this time, Halibut costs $10.00 for 12 ounces, frozen. Fresh was not available. But Emeril included a nice save: any flaky whitefish will work. When I found Catfish at $7.00 a pound, I still cringed, but I bought a pound and decided I could work with that. Then, I'll be honest, I let James pay for it, he eats a lot of this food anyways...I should get him to add his comments...they can get interesting too.
However, we were cooking at Andrea's in Grand Rapids and that's two hours away. I did learn to make a list of the things I need to take as I forgot a couple of key ingredients. I did remember to put the catfish in the cooler bag. I added lemon juice to a bowl(I forgot to bring the lemon and Andrea doesn't keep this stuff on hand). I skipped the dill, James does not like it. I used dried tarragon Andrea had on hand. I had James chop the parsley and skipped the chervil. I have never seen chervil, nor heard of it before this point. If I had heard of it, I have long since forgotten it. I'll find it for next time I make this recipe, maybe. I do not recall if I added any other herbs. I did add in the black pepper.
Next, I salted the catfish fillets and rubbed mustard and oil on them, placed them in the pan and let them fry for 3 minutes on either side. While the fish were frying, I mixed the arugula with olive oil and placed it on four plates in quasi-equal portions. When the fish was done, I placed it on the arugula and served it up to primarily silence. Which when one is eating, silence may be golden.
I expect I will make this recipe again...Yum. Potentially more on Chervil to come, if I really discover what it is, as opposed to the idea that its a chef's prerogative to exert superiority in that he can name many more herbs than I can;-)
However, we were cooking at Andrea's in Grand Rapids and that's two hours away. I did learn to make a list of the things I need to take as I forgot a couple of key ingredients. I did remember to put the catfish in the cooler bag. I added lemon juice to a bowl(I forgot to bring the lemon and Andrea doesn't keep this stuff on hand). I skipped the dill, James does not like it. I used dried tarragon Andrea had on hand. I had James chop the parsley and skipped the chervil. I have never seen chervil, nor heard of it before this point. If I had heard of it, I have long since forgotten it. I'll find it for next time I make this recipe, maybe. I do not recall if I added any other herbs. I did add in the black pepper.
Next, I salted the catfish fillets and rubbed mustard and oil on them, placed them in the pan and let them fry for 3 minutes on either side. While the fish were frying, I mixed the arugula with olive oil and placed it on four plates in quasi-equal portions. When the fish was done, I placed it on the arugula and served it up to primarily silence. Which when one is eating, silence may be golden.
I expect I will make this recipe again...Yum. Potentially more on Chervil to come, if I really discover what it is, as opposed to the idea that its a chef's prerogative to exert superiority in that he can name many more herbs than I can;-)
Recipe 21: Homemade Ricotta Cheese
I think I did it...I made ricotta cheese. And it was mostly good. Note: when making cheese use whole milk, much of the flavor comes from the fat. I may research ways to make it less fattening later.
This cheese was easier than I expected. There is a lot of stirring involved. Pour 1 Gallon of Milk in the pan, add citric acid and cheese salt. It is okay to use Diamond Crystal Kosher Salt if you cannot find/afford cheese salt. It was $3.79 for 8 ounces and you don't need much. I ended up using 2% milk for this cheese. When I make it again, I will make it with whole milk. This batch came out a little bland.
So, how does one make ricotta cheese...line strainer with muslin; pour 1 gallon of milk in stock pan...bigger is better here, add salt and citric acid...this helps the milk curds coagulate...stir often, milk scalds easily. Once you reach 150 degrees on the thermometer, you must stir constantly. I promise, your arm will not fall off. You are only working to reach 195 degrees or when the curds and whey separate. This took me about a half-hour over medium to medium-high heat. When the curds and whey separate, take milk off the heat and let rest for 5 minutes. After 5 minutes, ladle the curds into the cheese cloth; you will end up ladling the whey too...the pan is big and still kind of hot. I expect it makes less mess than pouring. I used a piece of muslin a little over the size of a fat quarter. Once the cheese mix was ladled into the strainer, I tied the cheese cloth (muslin) off, and I found a hanger to hang it on.
I did not consider where to hang my cheese when I made the original recipe, so there was a little fumbling at this stage. I found a hanger and hoped it would hold up against the cheese for hanging. Then I looked around my kitchen area and backroom(which is carpeted) and I decided I would have to let the cheese drip dry in my shower. I hung it up on the nozzle and let it drip, removing all washcloths and scrunchies from the area. It did lead to a fun facebook post that I now had a cheese-like substance draining in my shower. However, my friends, in all their wisdom did not comment. I'm not sure if I'm proud of them, or disappointed;-).
In the morning, I took down the cheese and it still tasted just a little bland. I added a spattering of salt to the bottom of the dishes I planned to keep it in, but that didn't do much. So what do you do when you have a pound of ricotta cheese and only 1 or 2 people to eat it...you can either bake it or bake it in stuffed shells. Then James suggested I make lasagna. I did, and that's not in the cookbook, so that may be another blog for another day.
It was still good. I will be making this recipe again...soon after I attempt mozzarela cheese. I did encounter enzymes that assist one in making cheddar cheese...I may have to some research. My friends and family may be getting cheese for Christmas...I doubt applesauce will last that long around me.
This cheese was easier than I expected. There is a lot of stirring involved. Pour 1 Gallon of Milk in the pan, add citric acid and cheese salt. It is okay to use Diamond Crystal Kosher Salt if you cannot find/afford cheese salt. It was $3.79 for 8 ounces and you don't need much. I ended up using 2% milk for this cheese. When I make it again, I will make it with whole milk. This batch came out a little bland.
So, how does one make ricotta cheese...line strainer with muslin; pour 1 gallon of milk in stock pan...bigger is better here, add salt and citric acid...this helps the milk curds coagulate...stir often, milk scalds easily. Once you reach 150 degrees on the thermometer, you must stir constantly. I promise, your arm will not fall off. You are only working to reach 195 degrees or when the curds and whey separate. This took me about a half-hour over medium to medium-high heat. When the curds and whey separate, take milk off the heat and let rest for 5 minutes. After 5 minutes, ladle the curds into the cheese cloth; you will end up ladling the whey too...the pan is big and still kind of hot. I expect it makes less mess than pouring. I used a piece of muslin a little over the size of a fat quarter. Once the cheese mix was ladled into the strainer, I tied the cheese cloth (muslin) off, and I found a hanger to hang it on.
I did not consider where to hang my cheese when I made the original recipe, so there was a little fumbling at this stage. I found a hanger and hoped it would hold up against the cheese for hanging. Then I looked around my kitchen area and backroom(which is carpeted) and I decided I would have to let the cheese drip dry in my shower. I hung it up on the nozzle and let it drip, removing all washcloths and scrunchies from the area. It did lead to a fun facebook post that I now had a cheese-like substance draining in my shower. However, my friends, in all their wisdom did not comment. I'm not sure if I'm proud of them, or disappointed;-).
In the morning, I took down the cheese and it still tasted just a little bland. I added a spattering of salt to the bottom of the dishes I planned to keep it in, but that didn't do much. So what do you do when you have a pound of ricotta cheese and only 1 or 2 people to eat it...you can either bake it or bake it in stuffed shells. Then James suggested I make lasagna. I did, and that's not in the cookbook, so that may be another blog for another day.
It was still good. I will be making this recipe again...soon after I attempt mozzarela cheese. I did encounter enzymes that assist one in making cheddar cheese...I may have to some research. My friends and family may be getting cheese for Christmas...I doubt applesauce will last that long around me.
Tuesday, September 14, 2010
Recipe 20: Buttermilk Candies
Somedays, you stumble on something so innocent, so good...you're not sure you should be there in the first place. I poured in two cups of buttermilk and twice as much sugar and somewhere in there added a quarter cup of light corn syrup...later I tossed in a stick of butter, and 2 tsps or so of vanilla extract. I wonder if I found the secret to certain commercial candies...an old favorite: Werther's original.
I probably gained three pounds, maybe five, just taste testing this batch of candy last night. It was so good and creamy, and while I didn't quite get to the softball stage as my pan was not quite big enough for this, we did get a delicious sauce that went very well over apples. My boss was kind enough to let me use work money to buy some apples for this treat. What an awesome boss I had...
Do beware the sugar coma...but if you're having a party or want some nice christmas gifts and have a little time, a little buttermilk, a lot of sugar, some cornsyrup, butter and vanilla...and kind of enjoy making fudge...get to work and enjoy the ooohs and aaahhhhs this recipe is sure to bring. How cute would it be to wrap these in wax paper or mini muffin cups, drop a handful into a baby food jar, decorate the jar and give them away as christmas gifts? I expect I'll be making this recipe again, in part to do just that...after I lose 10 more pounds, so I can afford to gain back 5 and still have lost;-).
I probably gained three pounds, maybe five, just taste testing this batch of candy last night. It was so good and creamy, and while I didn't quite get to the softball stage as my pan was not quite big enough for this, we did get a delicious sauce that went very well over apples. My boss was kind enough to let me use work money to buy some apples for this treat. What an awesome boss I had...
Do beware the sugar coma...but if you're having a party or want some nice christmas gifts and have a little time, a little buttermilk, a lot of sugar, some cornsyrup, butter and vanilla...and kind of enjoy making fudge...get to work and enjoy the ooohs and aaahhhhs this recipe is sure to bring. How cute would it be to wrap these in wax paper or mini muffin cups, drop a handful into a baby food jar, decorate the jar and give them away as christmas gifts? I expect I'll be making this recipe again, in part to do just that...after I lose 10 more pounds, so I can afford to gain back 5 and still have lost;-).
Recipe 19: French Bread Crostini
I substituted my favorite white bread-roasted garlic bread (for two), from Meijer, to make this, brushed on some olive oil, kosher salt, and black pepper...ooooh....weeee....wow! Bam! There ya go. Use the roasted garlic bread and you have a winner every time. I will definitely make this recipe again, with the roasted garlic bread. If I'm watching my waistline, I might try a multi-grain baguette.
Recipe 18: Eggplant Relish Crostini
Yummy. Yum, yum. We were hungry when this was finished, but James finished off the bread before he made much of a dent in the relish. The fun part of this dish was watching people either say: "I've never had eggplant," or "I couldn't figure out what those square things were." I did enjoy getting to expose people to a vegetable they may have never tried in a non-threatening way. I believe both people enjoyed it. I used a roasted garlic bread for the first crostini, which James may have liked more than the eggplant relish, but it helped it along. The next day, I tried with a plain french baguette one of us had bought and it was not nearly as good. Though this recipe makes enough for a small party, there's still some in my fridge. As long as its good, I'll serve it with stuffed shells and marinara sauce tomorrow night.
I will definitely make this recipe again.
I will definitely make this recipe again.
Recipe 17: Provencal-Style Stuffed Zucchini
What do you do when you are gifted two zucchinis that are bigger than children women have birthed? You can make them into bread, or you can stuff them and play up the cheese factor to cut them up to make German U-boats...I ate U-boats for nearly a week. I'm glad to be done with this barge.
He was good, would've been better if I'd have heated and seared the zucchini, or grated and popped him into zucchini bread...the other half will meet its match in bread tomorrow night most likely. However, for a mix of bread crumbs, Parmigiano-reggiano cheese, parsley, minced garlic, salt, pepper, olive oil, zucchini, pork sausage, minced onion and tomato, this was pretty good. more tomato would have helped it along as well as searing the zucchini, which I forgot. Still good...I will make this recipe again, using smaller boats(zucchini), but probably not this year.
He was good, would've been better if I'd have heated and seared the zucchini, or grated and popped him into zucchini bread...the other half will meet its match in bread tomorrow night most likely. However, for a mix of bread crumbs, Parmigiano-reggiano cheese, parsley, minced garlic, salt, pepper, olive oil, zucchini, pork sausage, minced onion and tomato, this was pretty good. more tomato would have helped it along as well as searing the zucchini, which I forgot. Still good...I will make this recipe again, using smaller boats(zucchini), but probably not this year.
Recipe 16: Herb Salad
This salad sounded very good, even interesting, but somethings sound better than they are. I used boston lettuce for the leaf lettuce and kept all else as close as I could to the original. This salad, or the vinaigrette had more of a vinegar taste than I expected. Along with the brine of capers it became too briny or vinegary for my taste. Not my favorite salad ever. Great concept...take every herb you can find and toss them with lettuce, add some lemon and hard boiled eggs...some capers(maybe), and some cheese...and you get a great salad...just don't add too much tarragon or shallot...these are powerful ingredients that could have over powered the salad. I will probably make this again, but not without alterations...and its already a reasonably healthy recipe.
Recipe 15: Herbed Quiche with Blue Cheese
"It's like cheese pie," said a co-worker. "You're not getting this back. How'd you get it so creamy?" asked Andrea at midnight...
Add lots of cream cheese, 6 oz. if you want to be specific...2 oz maytag blue cheese, a few eggs (only 3), some butter, a whole cup of heavy cream...there goes the dreams of a semi-healthy diet type food...Emeril Lagasse has no concept of the word diet, I swear...nor again, a food budget, but we forgive him, because he's Emeril. Add in a cup of whole milk...when I make this next, it will be made healthier, but not too much so... a little salt, a little pepper and a few herbs 3 T of parsley, thyme, terragon, chives or oregano...or anything similar that smells good with this mixtures that you happen to have on hand.
An hour at 350degrees F. and you have a slice of cheese heaven.
This serves 6 to 8, but an eighth of a pie is 405(conservative estimate) calories. This does include the pie crust however.
I think the quotes speak for themselves, and Yes, I will definitely make this recipe again.
Add lots of cream cheese, 6 oz. if you want to be specific...2 oz maytag blue cheese, a few eggs (only 3), some butter, a whole cup of heavy cream...there goes the dreams of a semi-healthy diet type food...Emeril Lagasse has no concept of the word diet, I swear...nor again, a food budget, but we forgive him, because he's Emeril. Add in a cup of whole milk...when I make this next, it will be made healthier, but not too much so... a little salt, a little pepper and a few herbs 3 T of parsley, thyme, terragon, chives or oregano...or anything similar that smells good with this mixtures that you happen to have on hand.
An hour at 350degrees F. and you have a slice of cheese heaven.
This serves 6 to 8, but an eighth of a pie is 405(conservative estimate) calories. This does include the pie crust however.
I think the quotes speak for themselves, and Yes, I will definitely make this recipe again.
Monday, September 13, 2010
Recipe 14: Shirred Eggs
So, I wonder if you are thinking: What in the world are shirred eggs? (Insert your own adjective). I certainly was wondering this...I'm still not quire sure. Unless they mean baked eggs with cream and herbs and Swiss cheese, or it could be the ham snuck in underneath. It is easier to say shirred eggs. They're easy to make, though they do prefer specialty cookware...I got to use my french onion soup crocks for the first time...for crocks anyways. but it was really good, and I got five minutes of silence out of those who were eating the dish. As my best friend's dad, Dan, once said, "It must be good, I have quiet." And they can be made to order since they are generally cooked in individual crocks. However, if you don't have individual crocks, use an 8" or 9" square pan or pie pan to make them in and cut them apart. I will definitely be making this recipe again. It was worth the few moments of silence and the later compliment: That was pretty good.
Thanks friends, for enjoying my cooking.
Thanks friends, for enjoying my cooking.
Recipe 13: Spicy Tomato Jam
I really do not remember which came first, the apple or the tomato...but they're both fruits of some sort, right? So I might have made the jam before the applesauce...the tomatoes spoil faster...but jams last a little longer with me. They take more sugar than applesauce...I need to make yellow tomato sauce soon...that will be a post for Blindly Dash on Facebook though. So, spicy tomato jam...sweet, but with a kick or two, or a kick and a punch, depends on who you're talking too. James would suggest I add cayenne...but he says that for everything;-), except some cheeses.
When you have more tomatoes than you know what to do with: prepare to stay up late..this is a great weekend activity. Add 4 cups peeled, seeded, chopped ripe tomatoes(2.5 to 3#); 2 lemons(peel cut entirely away, seeds removed, flesh finely chopped, 1 1/2 c. sugar, 2T. minced fresh ginger(I snuck in powdered-I was not going to the grocery store again.) 1/2 tsp crushed red pepper (here's your spice), and 2 pinches salt. boil down to make jam like consistency-stir often and much. This will take a half hour or so. Place jam in hot sterilzed jars, filling to within 1/2" from top, attach lids and rings. Cool.
Store in refridgerator up to 4 months. Or store in non-reactive containers up to 2 weeks-if you don't have canning jars.
After a couple of days, this jam does get a bit of a kick. I will definitely make this recipe again. Thankfully, I like things that take this kind of work. Its not hard, but it takes dedication.
When you have more tomatoes than you know what to do with: prepare to stay up late..this is a great weekend activity. Add 4 cups peeled, seeded, chopped ripe tomatoes(2.5 to 3#); 2 lemons(peel cut entirely away, seeds removed, flesh finely chopped, 1 1/2 c. sugar, 2T. minced fresh ginger(I snuck in powdered-I was not going to the grocery store again.) 1/2 tsp crushed red pepper (here's your spice), and 2 pinches salt. boil down to make jam like consistency-stir often and much. This will take a half hour or so. Place jam in hot sterilzed jars, filling to within 1/2" from top, attach lids and rings. Cool.
Store in refridgerator up to 4 months. Or store in non-reactive containers up to 2 weeks-if you don't have canning jars.
After a couple of days, this jam does get a bit of a kick. I will definitely make this recipe again. Thankfully, I like things that take this kind of work. Its not hard, but it takes dedication.
Recipe 12: Homemade Applesauce
"That's not applesauce, that's pie-filling. I want that recipe," says my best friend of 21+ years, Andrea. Yes, our friendship is old enough to drink. So, what makes this recipe different from all the other applesauce recipes out there? My guess is Love of Emeril, love of homemade applesauce, love of cooking, and brandy added in a little early and a little more later...oops...a little extra brandy-love there. I still think it cooked out most of the alcohol. So, you take a few pounds of apples that you cannot eat in a week. After all, the doctor only requires one to keep him away. You boil them in a pot with cinnamon, cider, allspice, nutmeg, and a little brown sugar. I added the 1/4 cup of brandy here...you're supposed to wait 30 minutes...I kept boiling and boiling and mashing with a wooden spoon, but leaving it chunky. I like my homemade applesauce chunky. After boiling for a while, at least 30 minutes, I went back to the mix, added the brandy-only 2 shots this time, and stirred for a few more minutes. I took the sterilized jars out of the oven, and begun the fun work of pulling the peels off the apples. You could take them off first, but they make the applesauce so pretty. I placed them in jars, and ate some on the spot. Nothing like fresh applesauce straight out of the pot. I had a half jar left after that, and made it my breakfast the next morning.
Yum, Yum...There's some love...I'm looking to pop a few extra dollars in my grocery budget to buy more apples to make more applesauce...I know what some people are getting for Christmas! I will definitely make this recipe again.
Yum, Yum...There's some love...I'm looking to pop a few extra dollars in my grocery budget to buy more apples to make more applesauce...I know what some people are getting for Christmas! I will definitely make this recipe again.
Saturday, September 4, 2010
Recipe 11: Herbed Goat-Cheese Buttons
Yummy, rich and decadent, and yet, probably somewhat healthy, within reason, of course.
So, we begin this party with crumbled goat cheese. It was on sale, and 11 ounces of goat cheese is not cheap, plus I'm going to be molding it like play-doh soon enough. But what am I going to do with so much cheese...share it of course. But first, the recipe.
I take the goat cheese, add the chopped herbs, basil, rosemary, dried oregano(I'm fresh out of the fresh), thyme, and add in some minced garlic. If you love garlic like the boyfriend and I do, add a little extra. Then I add in the extra-virgin olive oil and begin playing with my food. I stir it and i squeeze it and form it into a ball. I almost forget the salt and pepper, and pull it out again to work it in. I let it rest for 30 minutes to an hour to stiffen up, and I begin to wonder what I'm going to put it on to taste test it without killing my diet. Crackers won't do, plus I'm fresh out, I spent all my money on goat cheese and herbs to make this recipe;-). So, I spy a bag of apples that were handed to me, and decide to try it at lunch the next day. It turns out it works great, and I take apples and goat cheese to my Tuesday afternoon class. Not everyone tried them, but those who did really enjoyed them.
I will definitely make this recipe again, especially to serve with the apples. I used macintosh, but you're favorite apple should work.
James got to taste test his later, and said they were "really good." I expect he'll be asking for them again as well.
So, we begin this party with crumbled goat cheese. It was on sale, and 11 ounces of goat cheese is not cheap, plus I'm going to be molding it like play-doh soon enough. But what am I going to do with so much cheese...share it of course. But first, the recipe.
I take the goat cheese, add the chopped herbs, basil, rosemary, dried oregano(I'm fresh out of the fresh), thyme, and add in some minced garlic. If you love garlic like the boyfriend and I do, add a little extra. Then I add in the extra-virgin olive oil and begin playing with my food. I stir it and i squeeze it and form it into a ball. I almost forget the salt and pepper, and pull it out again to work it in. I let it rest for 30 minutes to an hour to stiffen up, and I begin to wonder what I'm going to put it on to taste test it without killing my diet. Crackers won't do, plus I'm fresh out, I spent all my money on goat cheese and herbs to make this recipe;-). So, I spy a bag of apples that were handed to me, and decide to try it at lunch the next day. It turns out it works great, and I take apples and goat cheese to my Tuesday afternoon class. Not everyone tried them, but those who did really enjoyed them.
I will definitely make this recipe again, especially to serve with the apples. I used macintosh, but you're favorite apple should work.
James got to taste test his later, and said they were "really good." I expect he'll be asking for them again as well.
Friday, September 3, 2010
Recipe 10: Warm Potato Salad
This recipe had me wondering if it would be love after only a forkful, or if I'd be finding someone to give this too. It strongly resembles german potato salad friends tried to pass off to me as a child, and claimed was good. I never much cared for it. I'm not sure if it was the amount of vinegar used, or the type, or something with the potatoes. So, I gathered the ingredients for this recipe, with not a little trepidation...invited my nieces over for the weekend and proceeded to make the potato salad. Yes, I included the nieces.
I have two reasons for including the nieces, they get some idea of what goes into cooking, and they're more likely to eat it if they help make it. Sometimes, I even surprise them with good food out of stuff they don't like.
Alas, back to the salad of concern...I mixed and heated as the recipe said, I cooked up bacon, had some myself, knowing I was blowing my diet by eating some in addition to the potato salad, and a little while later, we had a good lunch that one of the two girls liked. Jessica, my 8 year old niece was not too keen on it-so we found her a peanut butter and "amazing" wild rosehip jam sandwich. Yum. I almost wanted one.
However, Elizabeth, the 6 year old really enjoyed the potato salad. I shared it with James, who was also concerned that it would be like German potato salad that we did not care for in earlier days. We were both raised on mustard potato salad; the more mustard, the better.
This recipe did call for whole grain mustard, and I have noticed it makes a difference. So maybe, all those years ago, people were using the wrong mustard. I'm not sure why, but this was much better than I expected. But I shouldn't be surprised, after all Emeril is a genius. I will definitely consider making this recipe again.
I have two reasons for including the nieces, they get some idea of what goes into cooking, and they're more likely to eat it if they help make it. Sometimes, I even surprise them with good food out of stuff they don't like.
Alas, back to the salad of concern...I mixed and heated as the recipe said, I cooked up bacon, had some myself, knowing I was blowing my diet by eating some in addition to the potato salad, and a little while later, we had a good lunch that one of the two girls liked. Jessica, my 8 year old niece was not too keen on it-so we found her a peanut butter and "amazing" wild rosehip jam sandwich. Yum. I almost wanted one.
However, Elizabeth, the 6 year old really enjoyed the potato salad. I shared it with James, who was also concerned that it would be like German potato salad that we did not care for in earlier days. We were both raised on mustard potato salad; the more mustard, the better.
This recipe did call for whole grain mustard, and I have noticed it makes a difference. So maybe, all those years ago, people were using the wrong mustard. I'm not sure why, but this was much better than I expected. But I shouldn't be surprised, after all Emeril is a genius. I will definitely consider making this recipe again.
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